I'm obsessed with those two restaurants and need to break out. Can any of you turn me onto someplace similarly foodie, with which you're obsessed? For me it's all about the food FIRST, the atmosphere and price and so on a distant second.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops